2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons)
2 1⁄2 cupswarm water (120 – 130 degrees)
1 (18 1/4 ounce) red velvet box cake mix (check your box size-about 2 1/4 cups dry mix)
1 teaspoonvanilla
1 teaspoonsalt
5 cupsflour
For the cinnamon sugar mixture
2 cups packed brown sugar
4 tablespoonsground cinnamon
2⁄3 cupbutter, room temperature
For the cream cheese icing
2 (8ounce) packages cream cheese, softened
1⁄2 cupbutter, softened (1 stick)
2 cupspowdered sugar
1 teaspoonvanilla extract
Directions
In a large mixing bowl, combine the yeast and water until dissolved.
Add the cake mix, vanilla, salt and flour. Mix well – the dough will be slightly sticky.
Cover the bowl tightly with plastic wrap. Let rise for one hour. Punch down the dough and allow to rise again for another 45 minutes.
On a lightly floured surface, roll the dough into a large rectangle about 1/4-inch thick. Spread the butter all over the dough evenly.
In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the brown sugar mixture over the butter.
Roll up like a jellyroll, starting on the long edge. Slice into 24 equal pieces.
Grease two 9×13-inch baking pans. Arrange the cinnamon roll slices in the pans. Cover and let rise in a warm place until doubled in size.
Preheat oven to 350°F.
Bake for 15-20 minutes or until cooked through.
While the cinnamon rolls are baking, prepare the cream cheese icing by creaming the cream cheese and butter in a medium mixing bowl until creamy. Mix in the vanilla. Gradually add the powdered sugar.
Generously apply the cream cheese icing to the warm red velvet cinnamon rolls.
